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Irresistible Pumpkin Cheesecake Cookies

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Irresistible Pumpkin Cheesecake Cookies are your new go-to fall treat! These soft, chewy cookies feature a luscious cheesecake swirl, perfectly blended with warm spices like cinnamon and nutmeg. Ideal for cozy gatherings or a sweet indulgence at home, each bite delivers a delightful burst of pumpkin flavor that will keep everyone coming back for more. Easy to prepare and visually stunning, these cookies embody the essence of autumn in every delicious mouthful.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 8 oz cream cheese (softened)
  • 1 large egg
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp baking soda
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a bowl, mix flour, baking soda, cinnamon, nutmeg, brown sugar, and granulated sugar until combined.
  3. In another bowl, whisk pumpkin puree and egg until smooth. Add the wet mixture to the dry ingredients and stir until just combined.
  4. In a separate bowl, beat softened cream cheese with granulated sugar until creamy.
  5. Scoop about two tablespoons of cookie dough onto prepared sheets and flatten slightly. Add about a teaspoon of cheesecake filling in the center of each.
  6. Bake for 12-15 minutes until golden around the edges but soft in the middle. Let cool before serving.

Nutrition

Keywords: Experiment by adding chocolate chips or nuts for added flavor. Substitute regular flour with gluten-free options or use maple syrup instead of sugar for a healthier spin. Ensure cream cheese is at room temperature for easier mixing.

Find it online: https://cookedtotaste.com/irresistible-pumpkin-cheesecake-cookies-recipe-to-savor/